Directions:

1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.

2. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

Tips:

*Serve with crusty bread to mop up all of the wonderful juices.
*If you cannot locate short ribs at your market, ask your butcher. Often times, they have some in the back that they can cut for you- and they can trim off a lot of the fat too!